Happy Thanksgiving Day everyone! Here at Life as a College Vegan I’m back in Pasadena visiting some friends and cooking up a maple-glazed tofurky. I’ll let you all know how it goes!
What delicious vegan meal are you making this Thanksgiving? Cruelty-free crockpots? Compassionate canapés? Share them with Life as a College Vegan! Recipes, pictures, and Thanksgiving stories welcome!
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Last night, I discovered a blissfully simple way to make delicious mushrooms: barbecue sauce.
Now, I realize that my “barbeque mushrooms” don’t exactly do justice to the true art of barbecuing vegetables, but hey, it was easy and they tasted yummy. Good enough for me.
The ingredients? It’s a 1-2-3-pow! for this dish:
1. 1 c baby portobello mushrooms
2. 2 tsp vegetable oil
3. 3 Tb of your favorite barbecue sauce
The directions? Super easy. Toss the mushrooms in the vegetable oil (have fun throwing them around!), then add in the barbecue sauce and coat the mushrooms in that. Put it all in a pan and sear on high for about five minutes, stirring occasionally.
Plate, and enjoy!
These are especially nummy served with a Thanksgiving yam! Mmmm 🙂
In a season that’s all about blessings and thanks, isn’t life something that we should be thankful for above all? So then why is the centerpiece of such a holiday a plate o’ dead flesh? Ew.
Thankfully (ha. ha. puns.), there’s a way to make your Thanksgiving celebration truly a celebration of the fruits (and vegetables) of the earth, rather than of the annual slaughterhouse mania: Tofurky!
Roast it, stuff it, braise it, even deep fry it – anything you’d do with a “regular” turkey, you can do with tofurky! My biggest tip for cooking your tofurky this year: marinate, marinate, marinate! Keep your tofurky moist! It’s honestly what makes the biggest difference.
Not sure exactly how you want to enjoy your tofurky? No worries! Turtle Island Foods, the makers of Tofurky products has recipes galore! Check them out here!
Comment and tell me what your favorite way to gobble down some tofurky is!